HYDROLYZED SOY LECITHIN LIQUID
Hydrolyzed Soy lecithin Liquid, also known as enzymatically modified lecithin or hydrolyzed phospholipids, is a form of lecithin that has undergone a hydrolysis process. During hydrolysis, the ester bonds within the lecithin molecule are broken down by enzymes, resulting in smaller molecules such as free fatty acids, glycerol, and phospholipids.
Lecipure Biotech LLP is always committed for our customer’s requirement and satisfaction. In view of customer satisfaction Lecipure Biotech LLP, produces products with various degrees of hydrolysis, such as 35%, 50% and 80% depending upon the requirement. Our hydrolyzed lecithin is fully suitable for food and feed applications.
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Product Name
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Product Code
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Lecipure Soy Hydrolyzed Lecithin Liquid
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LECIPURE LPWS-35%
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Lecipure Soy Hydrolyzed Lecithin Liquid
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LECIPURE LPWS-50%
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Lecipure Soy Hydrolyzed Lecithin Liquid
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LECIPURE LPWS-80%
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Here are some key points about our Hydrolyzed lecithin:
- Improved Solubility: Hydrolyzed lecithin has improved solubility compared to standard lecithin due to the breakdown of larger molecules into smaller ones. This makes it easier to incorporate into aqueous solutions and mixtures.
- Emulsifying Properties: Like standard lecithin, hydrolyzed lecithin retains emulsifying properties, allowing it to stabilize oil-in-water and water-in-oil emulsions. It helps prevent ingredient separation and improves the texture and stability of food and cosmetic products.
- Reduced Allergenicity: The hydrolysis process may reduce the allergenic potential of lecithin, making hydrolyzed lecithin a suitable option for individuals with soy or other allergen sensitivities.
- Versatile Applications: Hydrolyzed lecithin finds applications in various industries, including food, cosmetics, pharmaceuticals, and personal care products. It is used as an emulsifier, stabilizer, and dispersing agent in food products, cosmetics, and pharmaceutical formulations.
- Improved Bioavailability: The smaller molecules in hydrolyzed lecithin may enhance its bioavailability and absorption in the body compared to standard lecithin. This can be beneficial in applications where improved nutrient delivery is desired.
- Potential Flavor and Odor Benefits: Hydrolyzed lecithin may have a milder flavor and odor compared to standard lecithin, making it suitable for use in products where flavor neutrality is important.
Overall, hydrolyzed lecithin offers similar functional properties to standard lecithin but with improved solubility and potentially reduced allergenicity. It is widely used in various industries for its emulsifying, stabilizing, and dispersing capabilities in a range of formulations.
